Whether you come to Belgium for its delicacies or not, whether you even like chocolate or not, doesn’t matter once you set foot in Brussels: You will try some chocolate. As you will soon find out, chocolate vendors are everywhere in the main tourist areas of downtown Brussels. What you want to do is avoid the overpriced tourist trap near the Manneke Pis or the Main Square. The chocolate there might not be bad, but if you want to savor the crème de la crème, you should probably check out one of these places. If that still didn’t satisfy your craving, then how about paying a visit to Brussels’ Museum of Cocoa and Chocolate. Those who want to bring some Belgian chocolate home, know that chocolate doesn’t like heat, so it’s better to buy it at the last minute. If you are traveling through Brussels international airport, both Neuhaus and Godiva have a department in the airport.
A Belgian favorite, this cocoa expert came up with the concept of hot chocolate on a stick –the small cube of chocolate that melts when you dip it into hot milk. They sell everything you want, provided it’s made with chocolate. Whether you’re looking for chocolate sprinkles or cookies with some form of chocolate in or on it, they’ll have something for every taste. Neuhaus has 10 of its branches located in downtown Brussels. There is no need to look for it, Neuhaus finds you.
Its international recognition is its best introduction. Godiva’s reputation is well deserved and they always stay on top of their game brining in new varieties of chocolate, limited edition pralines and seasonal goodies like a rich hot chocolate in the winter and a delicious cold chocolate shake in the summer. There is one Godiva store on the Grand Place with a chocolate fountain with which they make fresh chocolate-covered strawberries.
Unlike the two previous chocolate houses, Pierre Marcolini does not have a branch in the airport. It also only has one branch in Brussels, one in Antwerp and 5 other scattered across the world. Marcolini is arguably the most refined of the three. Not only does it have the largest variety of dark chocolate, imported from Ecuador to Venezuela, Marcolini also experiments with chocolate. Spicy, fruity, peppery, you can try it all. It is also worth trying their chocolate pastries such as the éclair or the chocolate soufflé.
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